Charmoula Grilled Chicken Sandwiches

The chicken gets it's flavor from charmoula, a versatile marinade. You can make extra for a dip. Recipe is from Sunset Magazine. Prep time does not include marinating time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup  extra-virgin olive oil
• 2  tablespoons lemon juice
• 1  teaspoon kosher salt, divided
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ground cumin
• 1  teaspoon  smoked paprika
• 1  garlic clove, minced
• 1⁄4 cup cilantro, chopped
• 4  chicken thighs, boneless, skinless (about 1 lb. total)
• 1⁄4 cup mayonnaise
• 1⁄4 cup  roasted red pepper, drained and chopped
• 4  ciabatta rolls, split (about 4 oz. each)
• 2  cups arugula

Directions

1. Mix oil, lemon juice, 1/2 teaspoons salt, the spices, garlic and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
2. Blend mayo, red peppers and remaining 1/2 teaspoons salt in a food processor until smooth, about 1 minute. Chill until ready to use.
3. Prepare grill for high heat. Brush bottom halves of each roll with 1 teaspoons of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7-10 minutes. Grill rolls, cut side down, until warmed and grill marks appear, about 2 minutes. Let both cool.
4. To assemble: Set 1 chicken thigh on bottom half of a roll. Spread 2 tablespoons mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chiclen. Repeat for rest of sandwiches.